DIY Pumpkin Puree

Submitted by Alyssia Mind Over

"Make your own pumpkin puree for fall recipes."

 

• Ready In: 1hr
• Ingredients: 2
• Yields: 1-2 cups

ingredients

• 1 sugar pumpkin (or pie pumpkin)
• water, as needed

directions

1. Preheat oven to 400°F.
2. Slice o the top of the pumpkin(s), removing the stem.
3. Use a spoon to scoop out the guts of the pumpkin (all of the goop, pulp and seeds!), scraping relatively clean. (Feel free to keep the seeds for your roasted pepitas!).
4. Cut the pumpkins into halves, and then halves again, so you have four quarters.
5. Transfer the pumpkin quarters to a baking sheet (flesh side can be up or down!), androast in the oven for 40-45 minutes, until a pairing knife can easily be inserted and removed.
6. Cool the pumpkin for 1 hour before removing the roasted flesh from the skin.
7. Transfer the flesh to a food processor and blend until the flesh is smooth, just a few minutes. If the texture is too dry, you may want to add a spoon of water to reach the desired pureé consistency. (A blender should also work but you may need to add a little water).
8. Store in the fridge for 1 week, or freeze for up to 6 months!